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Option 1
- Homemade liver pâtéHomemade liver pâté with roasted pepper jam.200 g. 245 kcal | protein 9.2g | carbs 30.7g | fat 8.8g | sugars 2.2g | salt 1.3g. Additives: emulsifier (mono- and diglycerides of fatty acids), lecithins, natural flavourings.
- The ChickenSlow-cooked (sous vide) chicken breast with baked potato cream, pickled pleurotus and mushroom sauce.250 g / 150 g. 113 kcal | protein 8.5g | carbs 7.2g | fat 5.3g | sugars 2.5g | salt 0.8g. Additives: maltodextrin, stabilisers (guar gum, locust bean gum), emulsifiers (soy lecithin), lactic acid, natural flavourings.
- Shot of Bran pálinkaA shot of pálinka from the Bran range.
Option 2
- The PorkPork neck cooked for 13 hours with bean purée, roasted carrot and pork velouté.250 g / 150 g. 164 kcal | protein 8.2g | carbs 6.2g | fat 11.3g | sugars 1.5g | salt 0.8g. Additives: maltodextrin, stabilisers (guar gum, locust bean gum), emulsifiers (soy lecithin), natural flavourings.
- Glazed colivaGlazed coliva with bubblegum caramel and lovage ice cream.200 g / 30 g. 252 kcal | protein 4.7g | carbs 22g | fat 15.3g | sugars 14.5g | salt 0.4g. Additives: lecithins, natural flavourings, stabiliser (carob bean gum), citric acid.
- Shot of Bran pálinkaA shot of pálinka from the Bran range.
69 lei
per person
Menu served 14–20 September 2026